Best 2 Cinnamon And Coffee Cheesecake Recipes

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Indulge in a delightful culinary experience with our Cinnamon and Coffee Cheesecake, a masterpiece that tantalizes taste buds and elevates any occasion. This delectable treat combines the warmth of cinnamon and the rich aroma of coffee, harmoniously blended into a creamy cheesecake filling, nestled atop a graham cracker crust. Embark on a flavor journey with our step-by-step recipe, guiding you through the process of crafting this exquisite dessert.

But that's not all! This article also offers a collection of tantalizing cheesecake recipes that cater to diverse preferences and dietary needs. Discover the secrets to creating a classic New York Cheesecake, a gluten-free delight with our No-Bake Cheesecake, and a vegan masterpiece with our Vegan Cheesecake. Elevate your baking skills and impress your loved ones with these exceptional cheesecake creations.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON AND COFFEE CHEESECAKE



Cinnamon and Coffee Cheesecake image

From *A Gourmet Book of Tea and Coffee* by Lesley Mackley, this dessert is so easy-to-fix & so good that it almost has to be made & tasted to be believed. Cheesecakes are rich & I love them, but I find it annoying that they are usually too sweet, too heavy & too large. This cheesecake is less sweet, lighter in texture & more appropriately sized as it is baked in an 8-in rd spring-form cake tin. I modified the butter & sugar amts slightly & gave both US & metric measurements as the recipe did. (Time does not include cooling or chilling under refrigeration time) *Enjoy* !

Provided by twissis

Categories     Cheesecake

Time 1h10m

Yield 8 Wedge Servings, 8 serving(s)

Number Of Ingredients 10

185 g chocolate chip cookies (finely crushed ~ 6 oz, See Note)
45 g unsalted butter (melted ~ 1 1/2 oz)
500 g cream cheese (1 lb or 2 cups)
315 ml single cream (10 oz or 1 1/4 cups)
3 eggs (beaten)
30 g plain flour (sifted ~ 1 oz or 1/4 cup)
120 g caster sugar (4 oz or 1/2 cup)
2 tablespoons strong black coffee
1 teaspoon ground cinnamon
60 g chocolate (in pieces & dark preferred ~ 2 oz)

Steps:

  • Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside.
  • FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
  • FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base.
  • Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.
  • Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
  • NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft.
  • NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins.
  • NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.

Nutrition Facts : Calories 581.4, Fat 45.6, SaturatedFat 24.4, Cholesterol 183.1, Sodium 329, Carbohydrate 38.6, Fiber 2.2, Sugar 17.2, Protein 9.9

CINNAMON ROLL CREAM CHEESE COFFEE CAKE



Cinnamon Roll Cream Cheese Coffee Cake image

Cheesecake, coffee cake and cinnamon rolls-all rolled into one! -Deanna Smith, Meridian, Idaho

Provided by Taste of Home

Time 1h45m

Yield 16 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup 2% milk
CHEESECAKE FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
3 teaspoons vanilla extract
2 large eggs, lightly beaten
CINNAMON FILLING:
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons ground cinnamon

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside., In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter., Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet., Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 405 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 322mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • For a richer flavor, use dark roast coffee.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess pastry around the edges.
  • To make sure the cheesecake is cooked through, insert a toothpick into the center. If it comes out clean, the cheesecake is done.
  • Let the cheesecake cool completely before serving. This will help it set and prevent it from falling apart.
  • Garnish the cheesecake with whipped cream, chocolate shavings, or fresh berries before serving.

Conclusion:

This cinnamon and coffee cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its rich coffee flavor and creamy cinnamon filling, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cinnamon and coffee cheesecake a try. You won't be disappointed!

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